1. Chop two scallions, and mix them into the cream cheese.
  2. Cut the tops off the jalapeño chiles, then cut lengthwise. Scoop out the seeds.
  3. Fill the hollowed chile halves with the cream cheese mixture.
  4. Roll each chile into the dough, rolling as you would a regular crescent roll, but tucking in the sides.
  5. Place on a cookie sheet and bake at 350 degrees until golden brown.



1 tube crescent rolls

4 jalapeño chiles

8 oz cream cheese

2 scallions, sliced